13 Rich Chocolate Sourdough Discard Brownies Every Chocoholic Needs

You open the fridge and spot that jar of sourdough discard. Toss it? Not today. With a spoonful of discard you can bake brownies that are richer, fudgier, and more complex than your average tray bake.

These 13 rich chocolate sourdough discard brownies turn that extra starter into something everyone will crave. You’ll find classics, swirls, gluten-free and vegan options, and crowd-pleasing riffs with salted caramel, espresso, and peanut butter. Each recipe uses discard to boost moisture and tang, and every recipe includes exact measurements, bake times, and helpful tips.

Whether you want a quick skillet fix or a showstopping ganache-topped slab, you’ll get detailed ingredient lists and step-by-step instructions. Pin the ones you love, mix and match ideas, and keep that discard jar working for you. Get ready to fill your kitchen with warm chocolate scent.

1. Classic Fudgy Chocolate Sourdough Discard Brownies

This is the everyday brownie you’ll reach for when you want rich, fudgy chocolate and a hint of tang from discard. The texture is dense and almost ganache-like in the middle, with crisp, crackly edges. It’s perfect for afternoon coffee or a midnight bite.

Prep: 15 minutes | Bake: 22–26 minutes | Total: 40 minutes

Ingredients

• 1/2 cup sourdough discard (room temperature)
• 1/2 cup (115g) unsalted butter
• 4 oz (115g) dark chocolate, chopped
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup (65g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1/4 tsp fine sea salt
• 1/4 tsp instant espresso powder (optional, enhances chocolate)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang.
2. Melt butter and dark chocolate together in a heatproof bowl over simmering water or in 20-second microwave bursts. Stir until smooth.
3. Whisk in sugar until glossy and slightly cooled, about 2 minutes.
4. Add eggs one at a time, whisking until fully incorporated and glossy.
5. Stir in vanilla, then fold in sourdough discard until evenly mixed.
6. Sift flour, cocoa, salt, and espresso over the batter. Fold gently until no streaks remain.
7. Pour into prepared pan, smooth the top. Bake 22–26 minutes, until edges pull away and a toothpick inserted into the center comes out with moist crumbs (not clean).
8. Cool completely in the pan on a rack, at least 1 hour, before lifting out and slicing.

How to Serve It

Serve squares on a simple white plate. Sprinkle with flaky sea salt or dust with powdered sugar. Pair with cold milk, espresso, or a dollop of whipped cream. Store airtight at room temperature for 2 days, refrigerated for 1 week. Make ahead by baking, cooling, and freezing slices for up to 3 months.

2. Salted Caramel Swirl Sourdough Discard Brownies

These brownies pair deep chocolate with ribbons of sticky salted caramel. The sourdough discard keeps the crumb moist and adds a subtle tang that cuts through the sweetness. Expect gooey pockets of caramel and fudgy brownie between.

Prep: 20 minutes | Bake: 25–28 minutes | Total: 55 minutes

Ingredients

• 1/2 cup sourdough discard (room temperature)
• 1/2 cup (115g) unsalted butter
• 4 oz (115g) semisweet chocolate, chopped
• 3/4 cup (150g) brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (95g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1/2 tsp fine sea salt, plus extra for finishing
• 1/2 cup prepared salted caramel sauce (store-bought or homemade)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt butter and semisweet chocolate until smooth. Let cool slightly.
3. Stir in brown sugar until dissolved. Whisk in eggs one at a time.
4. Add vanilla and fold in sourdough discard.
5. Sift flour, cocoa, and salt into the wet mix; fold until just combined.
6. Pour half the batter into the pan. Dollop half the caramel sauce in spoonfuls.
7. Add remaining batter, then swirl remaining caramel with a knife to create marbling.
8. Bake 25–28 minutes until edges are set and a toothpick has moist crumbs.
9. Sprinkle with flaky sea salt while warm. Cool 1 hour before slicing.

How to Serve It

Plate with a caramel drizzle and flaky salt. Add toasted pecans for crunch. Pair with vanilla ice cream or strong coffee. Store in an airtight container in the fridge for up to 5 days; reheat briefly to soften caramel. Make-ahead: bake and freeze slices; thaw at room temperature.

3. Triple Chocolate Sourdough Discard Brownies (Chunky)

This triple chocolate version combines cocoa, chips, and chopped chocolate for maximum richness. Sourdough discard keeps the center ultra-moist and adds a faint tang to balance the sweetness. Great for chocoholics who love texture with every bite.

Prep: 15 minutes | Bake: 24–28 minutes | Total: 45 minutes

Ingredients

• 1/2 cup sourdough discard (room temperature)
• 6 tbsp (85g) unsalted butter
• 3 oz (85g) dark chocolate, chopped
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2/3 cup (85g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 3/4 cup (135g) mixed chocolate chips and chopped chocolate
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt butter and dark chocolate until smooth. Cool 2 minutes.
3. Whisk in granulated and brown sugar until glossy.
4. Add eggs one at a time, whisking after each addition. Stir in vanilla.
5. Mix in sourdough discard until homogenous.
6. Sift flour, cocoa, and salt into batter; fold gently.
7. Fold in chocolate chips leaving some to sprinkle on top.
8. Bake 24–28 minutes until edges look set and toothpick shows moist crumbs.
9. Cool in pan 1 hour before slicing.

How to Serve It

Top with extra chocolate chips or shaved chocolate. Serve slightly warm so chips are soft. Pair with mint tea or a latte. Store airtight at room temp for 2 days, or freeze slices for longer storage. For parties, cut into bite-size squares and serve on a platter.

4. Espresso Walnut Sourdough Discard Brownies

These brownies have a bold espresso lift and toasty walnut crunch. The sourdough discard smooths the texture, yielding brownies that are deeply flavored and satisfyingly dense. Perfect for pairing with coffee after dinner.

Prep: 20 minutes | Bake: 28–32 minutes | Total: 60 minutes

Ingredients

• 1/2 cup sourdough discard (room temperature)
• 1/2 cup (115g) unsalted butter
• 3 oz (85g) dark chocolate, chopped
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 tbsp strong brewed espresso, cooled
• 3/4 cup (95g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1/2 cup (60g) toasted walnut pieces, plus extra for topping
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt butter and dark chocolate until smooth; cool slightly.
3. Stir in sugar, then whisk in eggs one at a time.
4. Add vanilla, then fold in espresso and sourdough discard.
5. Sift flour, cocoa, and salt into the batter; fold until just combined.
6. Fold in toasted walnuts, reserving a few for the top.
7. Pour into pan, press walnuts on top, bake 28–32 minutes until set at edges and center yields moist crumbs on a toothpick.
8. Cool 1 hour before slicing.

How to Serve It

Serve with a shot of espresso or a cappuccino. Add a dusting of cocoa or espresso powder on top. Store in an airtight container for 3 days at room temp. Make-ahead: bake and freeze slices; thaw before serving.

5. Chocolate Sourdough Discard Brownies with Dark Ganache (Showstopper)

This rich tray bake gets a shiny dark ganache finish for a restaurant-style look. The sourdough discard builds moisture and a subtle tang that balances the intense chocolate. Great for special occasions and potlucks.

Prep: 25 minutes | Bake: 25–30 minutes | Ganache: 10 minutes | Total: 1 hour

Ingredients

• 1/2 cup sourdough discard (room temperature)
• 3/4 cup (170g) unsalted butter
• 6 oz (170g) dark chocolate, divided (4 oz for batter, 2 oz for ganache)
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (95g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder
• 1/4 tsp fine sea salt
• 1/2 cup heavy cream (for ganache)
• 1 tsp light corn syrup (optional, for sheen)

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Melt butter and 4 oz dark chocolate together; let cool slightly.
3. Whisk in sugar until glossy. Add eggs one at a time.
4. Stir in vanilla and fold in sourdough discard.
5. Sift flour, cocoa, and salt into the mix; fold to combine.
6. Pour into pan and bake 25–30 minutes until edges set and center has moist crumbs.
7. Cool in pan 30 minutes while you make ganache: heat heavy cream until just steaming and pour over 2 oz chopped chocolate. Stir until smooth; add corn syrup if using.
8. Pour ganache over slightly cooled brownies, smooth, then chill 1 hour until set. Slice with a hot, dry knife.

How to Serve It

Serve chilled or at room temperature for cleaner cuts. Garnish with cocoa nibs, edible gold leaf, or a dusting of powdered sugar. Pair with port or espresso for contrast. Store refrigerated for up to 5 days; allow to come to room temp before serving for softer ganache.

6. Mint Chocolate Chip Sourdough Discard Brownies

Fresh mint folded into chocolate batter and a scattering of mint chips make these lively brownies sing. The sourdough discard keeps them moist while the mint adds cool brightness. Ideal for spring gatherings or a refreshing dessert.

Prep: 15 minutes | Bake: 22–26 minutes | Total: 45 minutes

Ingredients

• 1/2 cup sourdough discard (room temperature)
• 1/2 cup (115g) unsalted butter
• 3 oz (85g) semisweet chocolate, chopped
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1/2 tsp peppermint extract
• 3/4 cup (95g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder
• 1/2 cup mint chocolate chips
• 1/4 tsp salt
• Fresh mint leaves for garnish

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt butter and semisweet chocolate together; cool slightly.
3. Whisk in sugar, then eggs one at a time.
4. Stir in peppermint extract, then fold in sourdough discard.
5. Sift flour, cocoa, and salt; fold gently until combined.
6. Fold in mint chips, reserving a few for the top.
7. Bake 22–26 minutes until edges set and center yields moist crumbs on a toothpick.
8. Cool 45 minutes before slicing. Garnish with fresh mint.

How to Serve It

Serve with a sprig of fresh mint and a scoop of vanilla ice cream. Pair with mint tea or dark coffee. Store airtight at room temperature for 2 days or refrigerate for up to 5 days. Make-ahead: freeze slices and thaw before serving.

7. Peanut Butter Swirl Sourdough Discard Brownies

Peanut butter and chocolate are classic. Adding sourdough discard keeps these brownies moist while the peanut butter swirl adds creamy, nutty ribbons. Choose smooth or crunchy peanut butter depending on the texture you want.

Prep: 15 minutes | Bake: 24–28 minutes | Total: 50 minutes

Ingredients

• 1/2 cup sourdough discard (room temperature)
• 6 tbsp (85g) unsalted butter
• 3 oz (85g) dark chocolate, chopped
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (95g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder
• 1/2 cup creamy peanut butter, warmed slightly
• 1/4 tsp fine sea salt
• 2 tbsp milk (if peanut butter needs thinning)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt butter and dark chocolate until smooth; let cool.
3. Whisk in sugar, then add eggs one at a time. Stir in vanilla.
4. Mix in sourdough discard until uniform.
5. Sift flour, cocoa, and salt into batter; fold gently.
6. Pour half the batter into the pan. Warm peanut butter with milk if needed to loosen. Dollop peanut butter over batter.
7. Add remaining batter and use a knife to create swirls.
8. Bake 24–28 minutes until edges are set and a toothpick yields moist crumbs.
9. Cool 1 hour before slicing.

How to Serve It

Top with chopped peanuts or a drizzle of melted peanut butter. Serve with cold milk or a peanut-butter latte. Store airtight in the fridge for up to 5 days. Freeze individual squares for grab-and-go snacks.

8. Gluten-Free Almond Flour Sourdough Discard Brownies

These gluten-free brownies use almond flour for a tender, slightly crumbly crumb and deep nutty flavor. Sourdough discard helps bind and moisten the batter. They’re rich, chocolatey, and safe for gluten-free guests if ingredients are certified.

Prep: 15 minutes | Bake: 22–26 minutes | Total: 45 minutes

Ingredients

• 1/2 cup sourdough discard (room temperature)
• 1/2 cup (115g) unsalted butter
• 4 oz (115g) dark chocolate, chopped
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/4 cups (140g) almond flour (finely ground)
• 1/4 cup (25g) unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup dark chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt butter and dark chocolate; cool slightly.
3. Stir in sugar, then whisk in eggs one at a time.
4. Add vanilla and fold in sourdough discard.
5. Mix almond flour, cocoa, baking soda, and salt; fold into batter until just combined.
6. Fold in chocolate chips if using.
7. Bake 22–26 minutes until edges set and center has moist crumbs on a toothpick.
8. Cool 1 hour before slicing.

How to Serve It

Dust with powdered sugar or top with toasted almond slivers. Pair with almond milk or espresso. Store airtight in the fridge for up to 5 days. Note: almond flour yields a different crumb than wheat; don't overbake to keep fudgy texture.

9. Chocolate Sourdough Discard Brownies with Browned Butter and Pecans

Browned butter adds nutty caramel notes that complement chocolate. Combined with sourdough discard and toasted pecans, these brownies taste deep and layered. They’re rich without being cloying and have a tender crumb.

Prep: 20 minutes | Bake: 26–30 minutes | Total: 55 minutes

Ingredients

• 1/2 cup sourdough discard (room temperature)
• 1/2 cup (115g) unsalted butter (to brown)
• 4 oz (115g) semisweet chocolate, chopped
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (95g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder
• 3/4 cup (85g) toasted pecan halves, chopped
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Brown butter in a small skillet over medium heat until it smells nutty and has amber solids. Cool slightly.
3. Melt semisweet chocolate and stir into browned butter until smooth.
4. Whisk in sugar, then add eggs one at a time.
5. Add vanilla and fold in sourdough discard.
6. Sift flour, cocoa, and salt into batter; fold until combined.
7. Fold in toasted pecans, reserving a few for the top.
8. Bake 26–30 minutes until edges set and center yields moist crumbs.
9. Cool 1 hour before slicing.

How to Serve It

Garnish with extra toasted pecans and a sprinkle of flaky sea salt. Serve with a nut-forward coffee or a scoop of butter pecan ice cream. Store in an airtight container at room temp for 2 days or refrigerate for longer.

10. Vegan Sourdough Discard Brownies (Egg-Free, Dairy-Free)

No butter or eggs here—these vegan brownies use aquafaba and coconut oil, plus sourdough discard for moisture and tang. They bake up fudgy and rich, and are great for vegans and those avoiding dairy.

Prep: 20 minutes | Bake: 28–32 minutes | Total: 60 minutes

Ingredients

• 1/2 cup sourdough discard (room temperature)
• 1/3 cup (75g) coconut oil, melted
• 4 oz (115g) dairy-free dark chocolate, chopped
• 3/4 cup (150g) granulated sugar
• 1/3 cup aquafaba (chickpea brine), whipped to soft peaks
• 1 tsp vanilla extract
• 3/4 cup (95g) all-purpose flour (or GF blend)
• 1/4 cup (25g) unsweetened cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup dairy-free chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt coconut oil and dairy-free chocolate until combined; cool slightly.
3. Stir in sugar and vanilla. Fold in sourdough discard.
4. Gently fold in whipped aquafaba (do not deflate completely).
5. Sift flour, cocoa, baking powder, and salt into the batter; fold until just combined.
6. Fold in chocolate chips if using.
7. Bake 28–32 minutes until edges set and a toothpick yields moist crumbs.
8. Cool 1 hour before slicing to let structure set.

How to Serve It

Top with coconut whipped cream or fresh berries. Serve with almond milk or black coffee. Store in the fridge for up to 5 days. For make-ahead, freeze slices; thaw at room temperature.

11. Skillet Molten Sourdough Discard Brownies (Single-Pan)

These skillet brownies are made and served in a cast-iron pan for gooey edges and a molten center. Sourdough discard adds moisture so the middle stays soft. Ideal for date nights or warm dessert that you can spoon straight from the pan.

Prep: 10 minutes | Bake: 18–22 minutes | Total: 35 minutes

Ingredients

• 1/3 cup sourdough discard (room temperature)
• 6 tbsp (85g) unsalted butter
• 3 oz (85g) dark chocolate, chopped
• 1/2 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup (43g) all-purpose flour
• 2 tbsp (14g) unsweetened cocoa powder
• Pinch of salt
• Vanilla ice cream or whipped cream for serving

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 6-inch cast-iron skillet.
2. Melt butter and dark chocolate together; remove from heat and stir in sugar.
3. Whisk in eggs one at a time until glossy. Add vanilla and sourdough discard.
4. Stir in flour, cocoa, and salt until combined.
5. Pour batter into skillet and smooth top.
6. Bake 18–22 minutes until the edges are puffed and a toothpick in the center comes out with molten crumbs (center should be soft).
7. Remove from oven; cool 10 minutes so center settles slightly.
8. Top with ice cream and serve warm from the skillet.

How to Serve It

Spoon straight from the skillet into bowls. Add a scoop of vanilla ice cream and a sprinkle of cocoa nibs. For sharing, place skillet on a trivet. Store leftovers in the fridge and reheat in a warm oven for a minute.

12. Orange Zest Cocoa Sourdough Discard Brownies

Bright orange zest lifts deep cocoa for a classic citrus-chocolate pairing. The sourdough discard keeps the brownie moist and balances citrus brightness. These are sophisticated and perfect for holiday dessert plates.

Prep: 15 minutes | Bake: 24–28 minutes | Total: 45 minutes

Ingredients

• 1/2 cup sourdough discard (room temperature)
• 1/2 cup (115g) unsalted butter
• 4 oz (115g) dark chocolate, chopped
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tbsp finely grated orange zest (from 1 large orange)
• 3/4 cup (95g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder
• 1/4 tsp fine sea salt
• Optional: 1/4 cup chopped candied orange peel

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt butter and dark chocolate; let cool slightly.
3. Whisk in sugar, then eggs one at a time.
4. Stir in vanilla, orange zest, and sourdough discard.
5. Sift flour, cocoa, and salt into the batter; fold until just combined.
6. Fold in candied orange peel if using.
7. Bake 24–28 minutes until edges set and center yields moist crumbs on a toothpick.
8. Cool 1 hour before slicing. Garnish with extra orange zest.

How to Serve It

Serve with a thin slice of orange or candied peel. Pair with Earl Grey tea or Cointreau-spiked whipped cream. Store in an airtight container for 3 days at room temperature. These make a bright addition to holiday dessert trays.

13. Brown Butter Pecan Blondie-Style Sourdough Discard Brownie (Chocolate Swirl)

This hybrid combines blondie notes from brown butter and brown sugar with a chocolate swirl. The sourdough discard makes the texture supple and tender. If you want something slightly different from straight chocolate, this one blends caramelized butter flavor with cocoa.

Prep: 20 minutes | Bake: 28–32 minutes | Total: 60 minutes

Ingredients

• 1/2 cup sourdough discard (room temperature)
• 1/2 cup (115g) unsalted butter (to brown)
• 1 cup (200g) brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/4 cups (155g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup (85g) toasted pecans, chopped
• 1/3 cup (35g) unsweetened cocoa powder (for swirl)
• 2 tbsp milk (to loosen cocoa swirl)

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Brown butter in a skillet until nutty and amber, then cool slightly.
3. Whisk brown sugar into browned butter until dissolved. Add eggs one at a time.
4. Stir in vanilla and fold in sourdough discard.
5. Mix flour, baking powder, and salt and fold into wet ingredients. Fold in toasted pecans.
6. Remove about 1 cup of batter to a separate bowl. Mix cocoa powder and milk into that bowl to create the chocolate swirl.
7. Spread plain batter into the pan, drop spoonfuls of chocolate batter on top, and swirl with a knife.
8. Bake 28–32 minutes until golden at edges and a toothpick yields moist crumbs.
9. Cool 1 hour before cutting.

How to Serve It

Serve warm with vanilla ice cream or a dollop of crème fraîche. Garnish with extra toasted pecans. Store in an airtight container for 3 days. These make a lovely addition to brunch boards or afternoon tea.

These recipes cover fudgy classics, swirls, gluten-free and vegan options, and showpieces with ganache or browning techniques. You’ve got options for quick skillet desserts, party trays, and thoughtful gifts.

Pin the recipes you love so you can grab them when your discard jar next calls. Which flavor are you trying first—classic fudgy, salted caramel, or that skillet molten brownie? Share your bakes with friends and family and spread the chocolate joy.